50 g (2 oz) unsalted butter, softened
40 g (1½ oz) granulated sugar
25 g (1 oz) soft light brown sugar
1 egg, beaten
a few drops of vanilla essence
150 g (5 oz) self-raising flour, sifted
50 g (2 oz) rolled oats
50 g (2 oz) dried cranberries
40 g (1½ oz) hazelnuts, toasted and chopped
Beat together the butter, sugars, egg and vanilla essence in a large bowl until smooth. Stir in the flour and oats, then the dried cranberries and chopped hazelnuts.
Place teaspoonfuls of the mixture on baking sheets lined with greaseproof paper or nonstick baking paper and flatten them slightly with the back of a fork.
Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for about 5–6 minutes until browned. Transfer to a wire rack and leave to cool. Store in an airtight container for up to 5 days.
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